Sourcing sustainably-raised heritage pork and grass-fed beef in Saxapahaw, N.C.

Kathleen Morgan, owner of Honeychild's Sweet Creams in Houston, specializes in handmade frozen custard.

Taylor Knapp of Peconic Escargot in Cutchogue, N.Y., is one of the few American farmers producing fresh escargot and snail caviar.

The team behind Edible Alchemy in San Diego sources directly from local organic farms to make fermented foods such as kombucha, sauerkraut and coconut yogurt.

Lance Hanson of Jack Rabbit Hill Farm in Hotchkiss, Colo., sources apples, pears and peaches from local organic orchards to make eau de vie, cider, gin and other beverages.

Ian Jefferds grows and harvests oysters, clams and mussels in Coupeville, Wash.